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BTD Forums  /  Eat Right 4 Your Type  /  deli meat
Posted by: Wehaj, Saturday, July 14, 2012, 4:58pm
Hi all,

Is Deli meats like smokes turkey and roast turkey okay for type O ?
Thanks
Posted by: Lola, Saturday, July 14, 2012, 5:14pm; Reply: 1
not really

do you know your status yet?
The most recent rating of a food can be found using typebase:

http://www.dadamo.com/typebase4/typeindexer.htm

Read about the non secretor issue
http://www.dadamo.com/knowbase/newbie/a.htm

deli meat is full of avoids, fillers, additives, artificial flavors......do I need to say more?  add nitrates, polyamines and all to the list....oh and don t forget gums, which exacerbate lectin inflammatory action
Posted by: Chloe, Saturday, July 14, 2012, 7:37pm; Reply: 2
My health food store carries in-house roasted turkey....sold at their deli counter...No additives, preservatives, not smoked.  Applegate Farms which is packaged and sold in my supermarket
as well as our local health food stores makes deli products that are better than most...
can find some products that are organic, no preservatives.  Just making you aware that shopping in a health food store often gives you options not found in delis and supermarkets.  As a type O, you
might find acceptable roast beef, "cleaner" hot dogs from this company.

http://www.applegatefarms.com/

http://www.applegatefarms.com/products/turkey_salami.aspx#r
(this is yummy turkey salami but I feel it's just a bit too salty)
Posted by: mikeo, Sunday, July 15, 2012, 2:26am; Reply: 3
nitrate free is ok but in small quantites
Posted by: RedLilac, Sunday, July 15, 2012, 2:47pm; Reply: 4
I eat Applegate Farms roast beef.  You can taste the difference between that & other packaged roast beef.
Posted by: Wehaj, Sunday, July 15, 2012, 11:09pm; Reply: 5
Thank you all ;)
Posted by: ruthiegirl, Wednesday, July 18, 2012, 1:07am; Reply: 6
I've also been experimenting with making my own deli meats. I'll post more details about it when I've got it more figured out. You can do a websearch on "homemade deli meat" and see what you can come up with.

The basic technique is to marinate turkey or chicken breast cutlets for at least a day, then cook slowly at a really low temperature. This keeps them moist and juicy. The hardest part (for me anyway) was slicing them neatly after cooking and cooling. I currently have 4 bags of turkey tenderloins in my freezer; 2 with one kind of marinade (molasses/salt/onion powder/garlic powder/red pepper/mustard powder) and 2 with another (salt, agave, ginger, onion, garlic.) I plan to thaw 2 of them (1 of each flavor) at a time to have 2 options at once, then do it all again a week or so later.

I also want to figure out how to make homemade bologna from ground turkey, spiced, and shaped into a loaf before cooking. My last attempt at that failed miserably, so I need to dig up some more recipes before  trying again (probably not until after my son goes to camp and comes home again.)
Posted by: Chloe, Wednesday, July 18, 2012, 6:10pm; Reply: 7
Ruthie, how does this recipe look to you?  You can substitute the turkey for beef...but also you can use
beef. I can't believe from the picture in this link that these ingredients would actually create a product
that looks quite this good...but see what you think.

http://tammysrecipes.com/homemade_bologna

For sure, I'd leave out the Morton's Tender Quick...a curing preservative with some pretty scary stuff...but I think
this is why the recipe works.

Morton® Tender Quick® mix contains salt, the main preserving agent; sugar, both sodium nitrate and sodium nitrite, curing agents that also contribute to development of color and flavor; and propylene glycol to keep the mixture uniform. Morton® Tender Quick® mix can be used interchangeably with Morton® Sugar Cure® (Plain) mix. It is NOT a meat tenderizer.

CAUTION: This curing salt is designed to be used at the rate specified in the formulation or recipe. It should not be used at higher levels as results will be inconsistent, cured meats will be too salty, and the finished products may be unsatisfactory. Curing salts should be used only in meat, poultry, game, salmon, shad and sablefish. Curing salts cannot be substituted for regular salt in other food recipes. Always keep meat refrigerated (36° to 40°F) while curing.
Posted by: ruthiegirl, Wednesday, July 18, 2012, 7:31pm; Reply: 8
I may try a variation of that, replacing salt for the "tender quick" and increasing the other spices. Or, just keep searching around for a recipe that's closer to what I'm looking for to begin with.

DS is the bologna eater in the family, although others would eat it if it was there. He's leaving for camp on Wednesday, so homemade bologna experiments are on hold until after he  gets back.
Posted by: JJR, Friday, July 20, 2012, 4:20pm; Reply: 9
I buy a brand called "organic prairie"  The ingredients are Turkey, water, sea salt.  That's it.   It seems fine on me.  You can get it smoked too.  But I don't.  I eat their beef slices.  They add black pepper on it though, which is an avoid.  But it's one of the few things I let slide.  I actually like pepper.  I used to like spicy foods before I had gut problems.  
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